Rob's Baker’s % Calculator

Inputs

Flour (g)

Hydration (%): 70%

Water as % of flour. 1 ml water ≈ 1 g.

Water to add (ml)

Change either hydration or water; they’ll stay in sync.

Salt (% of flour)

Typical: 1.8–2.2%

Leavening

Yeast plan

Percentages are of total flour (by weight).

Salt

— g

Instant yeast

— g

Water (final)

— ml

Total dough

— g

Ingredient	Weight (g)	Baker’s %

Assumptions: Instant yeast % depends on fermentation plan; starter amount is inoculation% of flour and contributes flour+water to the dough. Adjust sliders to match your method.